Protein-Packed Turkey Deviled Eggs
Turkey deviled eggs with a savory, protein-packed twist—creamy, flavorful, and perfect for holidays, parties, or a lighter appetizer option.
Ingredients
- 12 large eggs
- ⅓ cup plain Greek yogurt (or mayonnaise, if preferred)
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon fine sea salt, plus more to taste
- ⅛ teaspoon black pepper
- 3 ounces cooked turkey breast, very finely chopped or minced (deli turkey or leftover roasted turkey)
- 1 tablespoon finely chopped chives (plus extra for garnish)
- 1 tablespoon finely chopped dill pickles or relish (optional, for tang)
- Smoked paprika, for garnish
Instructions
- Boil the eggs: Place the eggs in a single layer in a pot and cover with cold water by about an inch. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let sit for 10–12 minutes.
- Chill and peel: Transfer eggs to an ice bath for 5–10 minutes. Tap and roll each egg gently to crack the shell, then peel under running water for easier removal.
- Halve and remove yolks: Slice eggs lengthwise. Carefully pop out the yolks into a mixing bowl and set the whites on a platter.
- Make the filling base: Mash the yolks with Greek yogurt, Dijon, lemon juice, garlic powder, onion powder, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
- Fold in turkey and herbs: Stir in the finely chopped turkey, chives, and optional pickles. The texture should be creamy with tiny bits of turkey throughout.
- Fill the egg whites: Spoon or pipe the filling into the egg white halves. A small cookie scoop or piping bag makes this tidy and consistent.
- Garnish and serve: Dust with smoked paprika and sprinkle with extra chives. Serve immediately or chill for 30 minutes to set the flavors.
